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Durum Wheat Overview
The 2009 northern durum crop in the United States is nearly fifty percent larger than last year and features an excellent grade profile with some notable improvements in end-use quality. Regional yields tied the previŽous record high as a cooler than average growing season and improved subsoil moisture conditions provided optimal conditions in most areas. Little disease pressure was noted in this year's crop. The average grade is a #1 Hard Amber Durum, with seventy percent of the crop grading #1 HAD, up from only forty-three percent last year. Only eleven percent of the crop falls below a #2 grade.
Average test weight for the regional crop is an outstanding 61.4 pounds per bushel (80.0 kg/hl). Nearly eighty-five percent of the crop is greater than 60 pounds per bushel (78.2 kg/hl), compared to sixty percent last year. Paralleling the improved test weight profile, the average thousand kernel weight is 42.4 grams, well above last year's 35 grams.
Protein levels are lower in the 2009 crop due to the cooler growing season temperatures and higher yields. Average protein is 13.5 percent, down from 14.8 percent last year and the five-year average of 14.4 percent. Still the distribution of protein shows that sixty-three percent of the crop is above the typical industry deŽmand of 13 percent. Vitreous kernel counts on the crop are equal to last year with an average of 83 percent, but slightly below the five-year average of 90 percent. Still, nearly sixty percent of the 2009 crop is above 90 percent. Average falling number values are 398 seconds compared to 322 in 2008 and 362 for the five-year average as the delayed maturity in 2009 helped maintain kernel soundness during harvest rains.
Milling performance on the crop, based on a Buhler laboratory mill reveal higher total extractions and semoŽlina extractions and lower ash levels. Total extraction is 72.7 percent and semolina extraction is 65.5 percent, both values are 4 to 5 percentŽage points higher than 2008. Ash content is 0.62 percent. The semolina is showing slightly higher speck counts and lower protein content, but gluten index values are up notably to 58.9 percent, compared to 41.4 percent last year. A shift in varieties is a contributing factor in the higher gluten index in the crop.
Semolina mixing properties are showing stronger scores, a 5.5 on a scale of 1-8, compared to 5.2 last year. Pasta quality factors are showing much improved color with a score of 9.5 compared to 8.7 last year and the five-year average of 9.0. Cooked spaghetti tests produced similar cooked weights to last year with a slightly higher percent of cooking loss. Cooked firmŽness is down from both last year and the five-year average, likely due to the lower overall protein in the crop.
Buyers will find a lot to appreciate in the larger, higher quality crop available in 2009. While protein content is lower and some areas of reduced vitreous kernel counts do exist, the crop as a whole is very sound with excellent kernel quality. Millers should find higher mill yields with the improved kernel sizes and weights and pasta manufacturers and other end-users should benefit from improved color scores and good processing performance. Diligent contract specifications are still encouraged to ensure buyers receive the wheat that best meets their needs.
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